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Home > Vitafriendspku > Recipes > Red Velvet Cake with Cream Cheese Frosting
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Red Velvet Cake with Cream Cheese Frosting

  • RECIPE MAKES: 12 slices
  • PREP TIME: 10 min
  • COOK TIME: 20 min
  • THIS RECIPE IS PROTEIN FREE
Red Velvet Cake
step 1

Pre-heat oven to 180°C. Grease two, 19cm x 19cm baking tins; line with baking paper.

step 2

Place FATE mix into a mixing bowl, add margarine. 

step 3

Combine food colouring and water in a jug, pour into mixing bowl.  

step 4

Using hand-held electric beaters, mix well, 1min, until smooth. Divide mixture evenly between two lined tins.  Bake 20min, until risen and firm to touch. Turn on to a wire rack to cool.

Frosting
step 1

Place cream cheese, sugar, and butter into a mixing bowl. Using electric beaters, mix well, 2 min, until smooth.

Assembly
step 1

Using a sharp bread knife, slice each cake, horizontally. You will now have four layers of cake.

step 2

Place one cake layer on a large, flat serving plate. Place approx, 1/3 cup of frosting on top and spread evenly. Top with a second cake layer and repeat; place the final cake layer on top. 

step 3

Coat the top and sides of the cake with the remaining frosting.


 

Storage

 

Leftovers store well if kept in an airtight container in the refrigerator for up to 3 days.

 

Top Tip

 

If you prefer a round cake, use two, 21cm round cake tins, instead of the square tins in this recipe.

 


 

  • Red Velvet Cake
  • 2 x 250g FATE Low Protein Chocolate Cake Mix
  • 130g Dairy Free Margarine, softened
  • 2 Tsp Rose Pink Food Colouring (i.e. Queen)
  • 1 cup water
  • Frosting
  • 3 x 150g Dairy Free Cream Cheese (i.e., BioCheese Creamy)
  • 1 ½ cups Soft Icing Sugar
  • 90g Butter (or dairy free margarine), softened